Orzo Primavera Italian Pasta (Printable)

Tender orzo with fresh spring vegetables in a creamy lemon-Parmesan sauce. Ready in 35 minutes.

# What You'll Need:

→ Pasta

01 - 8.8 oz orzo pasta
02 - 6.3 cups water
03 - 1 tsp salt

→ Vegetables

04 - 1 small zucchini, diced
05 - 1 cup cherry tomatoes, halved
06 - 1 yellow bell pepper, diced
07 - 1 cup asparagus, cut into 3/4 inch pieces
08 - 1 cup fresh or frozen peas

→ Aromatics & Sauce

09 - 2 tbsp olive oil
10 - 3 cloves garlic, minced
11 - 1/2 cup grated Parmesan cheese (plus extra for serving)
12 - Zest of 1 lemon
13 - 2 tbsp fresh lemon juice
14 - Salt and black pepper, to taste
15 - 2 tbsp chopped fresh basil
16 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Bring the water and 1 tsp salt to a boil in a large pot. Cook the orzo according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the cooking water.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
03 - Add zucchini, cherry tomatoes, bell pepper, asparagus, and peas. Sauté for 4–5 minutes, until vegetables are just tender but still crisp.
04 - Add the drained orzo to the skillet with vegetables. Stir in the reserved pasta water, Parmesan, lemon zest, and lemon juice. Toss until everything is well combined and creamy.
05 - Season with salt and black pepper to taste. Remove from heat and stir in basil and parsley.
06 - Serve hot, topped with extra Parmesan and fresh herbs if desired.

# Expert Suggestions:

01 -
  • It comes together in 35 minutes but tastes like something from a proper Italian restaurant
  • The pasta water trick creates the most luxurious sauce without any heavy cream
  • You can swap vegetables based on whatever looks fresh at the market
02 -
  • That reserved pasta water is absolutely essential it creates the silky emulsified sauce that holds everything together
  • Add the lemon zest and juice right at the end to preserve all that bright fresh acidity
  • The vegetables continue cooking after you add them to the orzo so err on the side of undercooking slightly
03 -
  • Grate the Parmesan fresh from a block instead of buying pre grated it melts so much better into the sauce
  • If making this ahead undercook the vegetables slightly since they'll soften when you reheat the dish

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